Dietary Affects On Chronic Venous Disease

PMID: 35817383 DOI: 10.1016/j.avsg.2022.06.015

Background: Diet is fundamental to maintaining and improving human health. There is ample evidence identifying the beneficial and/or harmful effects of diet on noncommunicable diseases such as obesity, diabetes mellitus and cardiovascular disease. However, the associations of the diet to chronic venous disease has not been fully described.

Methods: Data were collected through a cross-sectional survey conducted on 1,571 community-dwelling adults in 2018. Diet intake frequency was assessed using valid food group consumption frequency questionnaires. Multivariable logistic regression models were used to evaluate the association of diet with chronic venous disease.

Results: 857 participants were diagnosed with chronic venous disease. Those who ate soybean products daily and 4-6 days per week had a 51% - 31% lower risk of chronic venous disease compared with those who only occasionally consumed soybean food, respectively. Participants who consumed eggs and egg products 1 to 3 days per week versus those who only occasionally ate eggs showed a lower risk of chronic venous disease (OR = 0.542, 95%CI: 0.375 - 0.782). Eating fried food 4 to 6 days each week was associated with an increased risk of chronic venous disease (OR = 3.872, 95%CI: 1.263 - 11.599) compared with those who only occasionally ate fried foods. There is a decreasing tendency of the adjusted OR for eating soybean products daily with the severity of disease (CVD (C0-C2),OR = 0.575, 95%CI: 0.408-0.812; CVI (C3-C6), OR = 0.222, 95%CI: 0.114-0.435).

Conclusions: A higher frequency in the consumption of soybean products and eggs were associated with a lower risk of chronic venous disease. High level of fried food consumption was positively associated with risk of chronic venous disease. There are a certain of specific trends in the relation of dietary consumption and the severity of disease, although the trends were less strong. These associations are largely independent of other dietary and non-dietary factors.

Keywords: Chronic Venous Disease; Diet; Fried Food; Soybean Products.

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